Zucchini Carpaccio with Creamy White Beans
Summer meals that require no cooking are my default during the summer—and this one does ALMOST fit that brief. The addition of golden brown pan-seared shallots takes only a few minutes and will add a caramelized depth of flavor that sings with the creamy white beans and the tender crunch of zucchini. Also the white beans here super versatile—as a dip for crudité or a spread for bruschetta.
Serves 3-4
INGREDIENTS
1 19-oz can of cannellini beans, drained and rinsed
½ tbsp yellow or white miso
1 small garlic clove, microplaned or very finely minced
Juice of 1 lemon, divided
1 tsp lemon zest, divided
3 tbsp extra virgin olive oil, divided
2 tbsp water
1-2 zucchini
2 tbsp pine nuts
2 shallots, peeled and quartered lengthwise with root end attached
2 tbsp golden raisins
¼ cup mint leaves
Flaky sea salt
Very good extra virgin olive oil, for finishing
METHOD
Make the creamy white beans. To a bowl of a food processor, add the cannellini beans, miso, garlic, juice of half a lemon, ½ tsp lemon zest, and 2 tbsp olive oil. Season with salt and pepper and purée until smooth. Add water to thin out as needed and pulse a few times. Set aside.
In a non-stick or cast iron skillet over medium high heat, add pine nuts and toast until pale golden brown—approximately 1-2 minutes. Transfer to a plate and return pan to stove. Add 1 tbsp olive oil and lay shallots cut side down in pan. Add a few tablespoons of water and cover with a lid for 2 minutes. Remove lid, when shallots are deeply golden brown on one side, flip to the other cut side (they may fall apart, don’t worry) and sauté for 1 minute or until browned. Transfer to a plate.
Using a mandolin or a very sharp knife, carefully cut zucchini lengthwise into very thin ribbons (the thinner the better).
To serve, swirl creamy white beans onto a platter, then arrange zucchini and shallots atop, along with pine nuts and golden raisins. Drizzle with remaining lemon juice and zest, then finish with a glug of olive oil and flaky sea salt. Garnish with mint leaves and serve.
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Benriner Mandolin Slicer
Brightland AWAKE Extra Virgin Olive Oil
Anthropologie Serving Platter